Recipe - Nothing Exceeds Like Excess

12 pound 2row pale malt
2 pound Munich malt
2 pound Crystal malt
4 pound Edme light extract
4 pound Alexander's light extract
4 ounce Dark molasses
One fourth cup Priming sugar
2 One half ounce Northern Brewer @8%
1 One half ounce Kent Goldings @5.2%
One half ounce Hallertauer @2.8%
One half ounce Cascade @5.2%
Wyeast Vintner's Choice
Champagne yeast

Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conver
sion 2 hours at 150141 degrees. Mash out 5 minutes at 168 degrees.
Sparge at 168 degrees. Boil wort 2One half hours. 90 minutes after start of
boil, add extracts, molasses, and Northern Brewer hops. 30 minutes
later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and
Cascade hops. This was not an easy batch. The yeast took off immediately
and blew out 1One half gallons through the blow tube. Once the yeast subsided,
I let it sit for a week and then bottled. I should have taken a sample and
pitch ed some Red Star Pasteur champagne yeast because it turns out the
grav ity was still 1.091! The flavor is impossibly syrupy, but I'll put in
the cellar and forget about it for a few months. This could be my most
expensive failure yet, then again, maybe not. Maybe I can pour it over
ice cream... Original Gravity: 1.126 Final Gravity: 1.092

Recipe By : Fred Condo

From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip